Heat gingelly oil in a kadai,splutter rai and methi seeds,add curry leaves and tomatoes cut into fine pieces. Add turmeric powder along with cut orange peels,sauté for a minute and add sambhar powder,keep sautéing for another minute adding a little water.slowly add tamarind extract and a cup of water and let it boil for another five mts.Add salt as per taste and a tiny chunk of jaggery and simmer for two minutes.put off flame and savour with rice / Dosa / Paratha/upma.

PS : Can be stored In fridge for 5 days or add more oil while cooking and store outside for two days. Usually,it tastes much better after resting for few hours.